Cooking Shrimp Biryani in the Instant Pot

This shrimp or prawn biryani has become a cherished recipe in my household, especially with my family’s love for biryani. I’ve made it countless times, and it never disappoints! The magic lies in its rich flavor – it’s spicy (but adjustable), aromatic, and made with fragrant Basmati rice along with homemade garam masala and ghee. Best of all, it’s incredibly easy, especially with the Instant Pot.

The Instant Pot not only ensures consistent cooking results and keeps your stovetop clean, but it also simplifies the biryani-making process to near perfection. Every time, the shrimp cooks beautifully, and the rice comes out fluffy and separate – it’s like culinary magic!

Once the prawn masala base is ready, just throw in the prawns, rice, and water. In just 5 minutes (plus pressure building time), dinner is served. It truly feels like magic!

Ingredient Notes

• Shrimp/Prawns: Peeled and deveined. Frozen shrimp works fine too; just ensure they’re fully thawed and drained.
• Basmati Rice: Chosen for its long grains and inviting aroma.
• Oil: Use for sautéing and cooking – I recommend avocado, olive, coconut, or sunflower oil.
• Whole Spices: Include cloves, black peppercorns, bay leaves, and a cinnamon stick for that distinct biryani flavor.
• Onions: Sliced for their natural sweetness and richness.
• Salt: To taste, of course!
• Garlic Cloves: Finely minced for a robust flavor boost.
• Ginger: Use grated or minced ginger for a warming spice; homemade ginger-garlic paste works as a great substitute.
• Tomatoes: Chopped to add a mild tartness and color.
• Green Chilies: Slit or chopped, depending on your heat preference.
• Spice Powders: Kashmiri red chili powder for a pop of color and mild heat, and turmeric powder for its earthy flavor.
• Plain Yogurt: Whisked for tang and creaminess.
• Coconut Milk: Adds a rich and creamy texture.
• Garam Masala: A hint of warmth and spice for depth.
• Lime or Lemon Juice: Freshly squeezed for a bright kick.
• Cups of Water: Essential for cooking the rice.
• Ghee: For that rich, buttery aroma and to keep the rice fluffy.
• Cilantro/Coriander Leaves: Chopped for garnishing and a fresh addition.

Be sure to check out the full recipe and ingredient list below!

Shrimp vs. Prawns – What’s the Difference?

While many of us use shrimp and prawns interchangeably, they are actually distinct species with different anatomical and habitat characteristics.

In terms of anatomy, shrimp have a recognizable bend in their bodies due to the overlapping of their shell segments, whereas prawns tend to have straighter bodies with more uniform segmentation. Additionally, shrimp have two pairs of claw-like legs, while prawns possess three pairs.

Their habitats vary as well – shrimp generally reside in saltwater environments, while prawns are primarily found in freshwater. While this may subtly influence their flavor and texture, the differences can often be negligible.

For cooking, the choice between shrimp and prawns often comes down to personal taste, availability, or recipe needs, as they can typically be swapped in recipes without issue. While prawns are often deemed sweeter and more delicate, in many cases, they are truly interchangeable.

Tips to Make the Perfect Shrimp Biryani in Instant Pot

Have you ever overcooked shrimp to the point where they become soft and almost jelly-like? It’s a common mishap! Here are some handy tips to ensure yours stays perfectly tender:

1. Wash the Rice: Rinse thoroughly in cold water to remove dirt and excess starch for easier digestion.
2. Soak the Rice: If possible, soak for 15-20 minutes to elongate the grains and reduce brittleness.
3. Deglaze: Use a wooden spoon to scrape any bits stuck to the bottom before adding the rice, preventing the burn signal during cooking.
4. Adjust Seasoning: Taste the gravy before adding shrimp, ensuring it’s a bit saltier and spicier than you want, as the rice will absorb some flavor.
5. Eyeball the Water: Only add enough water to just submerge the rice grains; extra can lead to mushiness.
6. Cook on Low Pressure: Ideal for delicate ingredients like seafood. If your model lacks this option, high pressure is still acceptable.
7. Add Ghee: For extra richness, add a tablespoon of ghee after cooking and lightly fluff the rice.
8. Let It Rest: Allow the biryani to sit for 5 minutes post-cooking to ensure even distribution of steam and heat.

Serving Suggestions

Serve the shrimp biryani hot, garnished with fried onions, cilantro, and mint. Pair it with refreshing cucumber raita for a delightful contrast!

Meal Prep Instructions

Want to get ahead? Here’s how to prep your shrimp biryani in advance:

• Shrimp/Prawns: Clean, peel, and devein in advance, then store in an airtight container in the fridge.
• Vegetables & Aromatics: Chop onions, garlic, ginger, and tomatoes; store in separate containers. You may also pre-cook the masala for enhanced flavor.
• Spice Mix: Measure out spices like garam masala and turmeric, storing them in labeled containers.

Storage Instructions

1. Cooling Down: Allow biryani to cool completely before storing to prevent condensation.
2. Refrigeration:
   • Store in airtight containers for up to 2-3 days.
3. Freezing:
   • For long-term storage, freeze in freezer bags or suitable containers for up to 1 month.
4. Reheating:
   • Thaw overnight in the fridge; reheat in the microwave, stirring to ensure even heating.
5. Serving After Storage:
   • If rice sticks together, gently fluff with a fork post-heating and garnish with fresh herbs.

Other Rice Recipes You’ll Enjoy

For more rice-inspired dishes, check out these favorites:

1. Lemon Rice – A tangy treat.
2. Jeera Rice – A perfect pair for Indian curries.
3. Vegetable Biryani – Loaded with homemade goodness.
4. Chettinad Chicken Biryani – A regional specialty.
5. Egg Biryani – Simple yet scrumptious.
6. 20-Minute Instant Pot Palak Rice – Flavorful spinach rice made quickly.

Recipe Inspiration

This shrimp biryani recipe takes its inspiration from renowned chef Sanjeev Kapoor’s book, “Rice, Biryani, and Pulao,” where coconut milk is used for added flavor.